1/4 cup freshly squeezed juice from an orange (I used about 1/2 of one large orange)

1/2 cup cream

1 large egg

1 cup fresh cranberries

1 tablespoon milk

For the glaze

3/4 cup powdered sugar

1/4 cup freshly squeezed juice from an orange (I used about 1/2 of one large orange)

1 teaspoon freshly grated orange peel

For the Scones

Preheat oven to 400° F.

In a large bowl combine flour, 10 teaspoons sugar, baking powder, salt, and baking soda. Mix together with a fork until combined. Add the freshly grated orange peel and mix until combined throughout. Add the butter and cut it in using two forks or a pastry cutter until the mixture resembles coarse crumbs. Next, add in the orange juice, cream, egg and cranberries. Mix together very gently with your hands until everything is combined.

Turn out onto a floured surface and knead gently 6-8 times. Press into a circle and cut into 8 wedges. Brush with milk and sprinkle with remaining 3 teaspoons sugar. Place on an un-greased baking sheet and bake for 12-15 minutes or until the tops start to turn lightly golden brown.

For the Glaze

While the scones are cooking, mix together all the glaze ingredients in a shallow bowl. When the scones have finished cooking and have cooled enough to handle, dunk them into the glaze one at a time, completely coating the top. Transfer to a cooling rack so any excess glaze drips off instead of pooling around the bottom. Let rest for an hour to let the glaze set (or if you're anything like me enjoy immediately!).